Mix the salt and Cure #2 together. Weigh out 14 grams. Save the rest for later.
Rub pork tenderloin and whole pork belly strip with 14 grams of the salt mixture, cover, and refrigerate for 24 hours.
Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
Rehydrate the starter culture in 60 ml distilled water for about 30-60 minutes.
Combine the remaining salt / Cure #2 mixture and sugar in a small bowl.
Cut the lean meat and the back fat into 1-inch pieces and place into separate bowls. Sprinkle about 80% percent to the salt mixture over lean meat, 20% over fat and mix each well.
Freeze the meat and the fat for 20 minutes before grinding.
Grind the lean pork through a 3/8" (10 mm) grinder plate. Grind the fatty pork through a 3/16" (4.5mm) grinder plate.
Combine the lean pork with seasonings, salt/Cure #2/dextrose mixture, wine, and starter culture. Mix well, until sticky, then mix in the groud back fat.
Stuff half of the ground meat mixture very loosely into a 70-120mm natural casing. Insert the whole pork tenderloin and the bacon strip, positioning them however you prefer - center, side, together, or apart from each other. Next, stuff the rest of the ground meat very tightly and tie the end(s).
Using a sterilized needle or sausage pricker, prick holes across the entire sopressata salami and truss tightly.
Weigh the salami, write down its weight on a tag and attach the tag to the salami.
If desired, inoculate with mold.
Ferment and dry at 59F - 77F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the schedule in the notes.
The first step - dripping - can also be made in sous vide water bath set for 77F for about 4 hours to ensure that the meat warms up properly all the way to the center.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 78%-82% for about 3-6 months depending on the diameter of the sausage. Target weight loss is about 30%-35%.